Chilled Celery Soup Recipes

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CELERY SOUP



Celery soup image

Cook up a batch of fresh, low-calorie celery soup for a healthy and filling veggie lunch or supper. Serve with chunks of crusty bread

Provided by Elena Silcock

Categories     Lunch, Soup, Supper

Time 55m

Number Of Ingredients 7

2 tbsp olive oil
300g celery, sliced, with tough strings removed
1 garlic clove, peeled
200g potatoes, peeled and cut into chunks
500ml vegetable stock
100ml milk
crusty bread, to serve

Steps:

  • Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
  • Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.

Nutrition Facts : Calories 163 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium

CREAM OF CELERY SOUP



Cream of Celery Soup image

A fabulous and easy cream soup that even people who don't like celery will love!

Provided by WONDERFALK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 40m

Yield 32

Number Of Ingredients 9

3 quarts chicken stock
3 pounds celery, coarsely chopped
½ pound carrots, julienned
½ pound onions, chopped
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon ground white pepper
3 quarts hot milk
1 cup margarine

Steps:

  • Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
  • Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
  • Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 7.8 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 615.3 mg, Sugar 5.8 g

CHILLED CREAM OF CELERY SOUP



Chilled Cream of Celery Soup image

Make and share this Chilled Cream of Celery Soup recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 5

3 cups water
3 1/2 cups chopped celery
1 cup chopped onion
1/2 teaspoon caraway seed
1 cup buttermilk

Steps:

  • In a medium saucepan simmer water, celery, onion, and caraway seeds until celery is very tender, about 30 minutes.
  • Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
  • Stir in buttermilk and salt and pepper to taste.
  • Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
  • Before serving, season with salt and pepper, if necessary.

Nutrition Facts : Calories 109.1, Fat 1.5, SaturatedFat 0.8, Cholesterol 4.9, Sodium 279.6, Carbohydrate 19.5, Fiber 4.2, Sugar 12.5, Protein 6.1

CHILLED CELERY SOUP



Chilled Celery Soup image

Categories     Soup/Stew     Potato     Vegetarian     Quick & Easy     Celery     Leek     Summer     Chill     Vegan     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 medium leek (white and pale green parts only), chopped (1/2 cup)
6 cups chopped celery (about 12 ribs)
1 medium onion, chopped (1 cup)
1 tablespoon olive oil
1 small boiling potato, peeled and chopped (1/2 cup)
2 cups water
1 3/4 teaspoons salt
Pinch of cayenne

Steps:

  • Wash leek well in a bowl of cold water, then lift out and drain.
  • Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes.
  • Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes.
  • Purée in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them. Set bowl in a larger bowl of ice and cold water. Let stand, stirring occasionally, until cold. Season with salt. Serve chilled or at room temperature.

CREAM OF CELERY SOUP



Cream of Celery Soup image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 8

2 cups chopped celery, divided
2 cups chopped carrots, divided
4 tablespoons butter
2 cups onions, diced
3 tablespoons flour
6 cups hot vegetable broth, divided
Salt and pepper to taste
1 cup heavy cream

Steps:

  • In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.

CELERY SOUP



Celery Soup image

Dairy-free, delicious celery soup! Serve plain--absolutely delicious--or with a dollop of sour cream, or a little Parmesan or other shredded cheese.

Provided by Jeannie Turicik

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h50m

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil, divided, or to taste
1 large onion, chopped
2 carrots, peeled and chopped, or more to taste
1 leek, thinly sliced
4 cloves garlic, peeled and chopped
6 cups diced celery
1 quart chicken bone broth
1 ½ pounds baby yellow potatoes, peeled
1 small bunch fresh parsley
1 teaspoon dried thyme, or to taste
½ teaspoon salt-free seasoning blend (such as Penzeys Mural of Flavor), or to taste
salt and ground black pepper to taste

Steps:

  • Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
  • Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.
  • Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.
  • Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
  • Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 32.1 g, Cholesterol 0.5 mg, Fat 7.7 g, Fiber 5.9 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 607.9 mg, Sugar 6 g

CREAMY CELERY SOUP



Creamy Celery Soup image

This simple, satiny soup is rich and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 6

2 tablespoons butter
1 1/2 pounds (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish
1 medium onion, coarsely chopped
1 baking potato, (8 to 10 ounces), peeled and cut in 1/2 inch cubes
Coarse salt
1 to 2 tablespoons fresh lemon juice

Steps:

  • Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
  • Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
  • Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.

Nutrition Facts : Calories 137 g, Fat 6 g, Fiber 3 g, Protein 2 g

CELERIAC VICHYSSOISE (CHILLED CELERY SOUP)



Celeriac Vichyssoise (Chilled Celery Soup) image

Celery soup is uniquely delicious, and this celeriac-based version of classic vichyssoise is no exception. Time doesn't include cooling and chilling.

Provided by English_Rose

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
2 onions, diced
1 teaspoon soft thyme leaves
1 bay leaf
1 garlic clove, finely diced
1 lb floury potato, peeled and cut into 1/2in cubes
1 lb celeriac, peeled and cut into 1/2in cubes
1 tablespoon lemon juice
salt & freshly ground black pepper
1 3/4 pints chicken stock or 1 3/4 pints vegetable stock
1 1/4 cups heavy cream
snipped chives or celery leaves, to garnish

Steps:

  • Heat the oil in a saucepan over a low heat, add the onions, thyme, bay leaf and garlic and cook slowly for 2-3 minutes, until soft but not brown.
  • Add the potatoes, celeriac and lemon juice to the pan and stir to combine. Season with salt and pepper. Add the stock and bring to the boil, then reduce the heat and simmer for 30 minutes.
  • Fill a food processor half full with the soup ingredients and puree until smooth. Pass through a fine sieve into a saucepan. Repeat until all of the soup has been processed.
  • Pour the soup into a large serving bowl and season to taste. Leave to cool, then chill in the refrigerator for at least 1 hour.
  • Stir in the double cream just before serving, and garnish with chives or celery leaves.
  • For Vegetarian do not use the Chicken broth.

Nutrition Facts : Calories 363.2, Fat 24.9, SaturatedFat 12.6, Cholesterol 72.1, Sodium 300.5, Carbohydrate 29.3, Fiber 3.7, Sugar 6, Protein 7.3

CHILLED CREAM OF CELERY SOUP



Chilled Cream of Celery Soup image

Categories     Soup/Stew     Dairy     Onion     Vegetable     Freeze/Chill     Quick & Easy     Summer     Chill     Gourmet

Yield Makes about 4 cups, serving 4 as a first course

Number Of Ingredients 5

3 cups water
31/2 cups chopped celery
1 cup chopped onion
1/2 teaspoon caraway seeds
1 cup low-fat (1 1/2%) buttermilk

Steps:

  • In a 2 1/2- to 3-quart heavy saucepan simmer water, celery, onion, and caraway seeds until celery is very tender, about 30 minutes. Cool mixture slightly and in a blender purée in batches until smooth, transferring to a bowl. Stir in buttermilk and salt and pepper to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, season with salt and pepper if necessary.

COLD CELERY SOUP WITH PINK RADISHES



Cold Celery Soup With Pink Radishes image

Provided by Molly O'Neill

Categories     lunch, soups and stews, appetizer

Time 30m

Yield Four servings

Number Of Ingredients 11

1 teaspoon olive oil
2 medium leeks, white parts only, well rinsed and thinly sliced
3/4 pound celery, rinsed and thinly sliced
2 teaspoons curry powder
6 cups chicken broth, homemade or low-sodium canned
1 white boiling potato, about 1/3 pound, peeled and diced
1 bunch pink radishes, rinsed, green tops reserved
1 cup low-fat yogurt
1/2 teaspoon Tabasco sauce
Salt and freshly ground pepper
12 shrimp, steamed, peeled, cleaned and cut in half lengthwise

Steps:

  • Warm the olive oil in a stockpot over medium-low heat. Add the leeks, celery and curry, and saute for 4 minutes. Add the chicken broth and potatoes, bring to a boil, lower the heat and simmer for 17 minutes.
  • Meanwhile, finely chop all but 2 of the radishes. Discard any bruised radish greens and finely chop the rest. When the soup has simmered for 17 minutes, add the chopped radishes and greens and simmer for an additional 3 minutes.
  • Puree the soup in a blender until smooth and strain through a sieve. Refrigerate until cold.
  • When the soup is thoroughly chilled, stir in the yogurt and Tabasco. Season to taste with salt and pepper. Thinly slice the two remaining radishes, float a few slices in the center of each serving bowl and arrange six of the shrimp halves around the radishes like the petals of a flower.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1527 milligrams, Sugar 14 grams, TransFat 0 grams

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